Saturday, May 28, 2011

CARAMEL-ALMOND ICE CREAM TORTE


Caramel-Almond Ice Cream Torte
Serves 12| Total Time: 1hr 20m
Directions
 Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.

Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.


IF YOU MISSED 
Salad Potato







By Sara Quessenberry,  June 2010  
 photo signature_zps513df16d.png

POTATO SALAD

POTATO SALAD
SERVES 4–6

2 lb. small Yukon Gold potatoes, peeled and quartered
2 ribs celery, minced
½ medium red onion, minced
½ cup mayonnaise
2 tbsp. dill pickle relish
2 tbsp. finely chopped parsley
1 tbsp. yellow mustard
1 tsp. kosher salt
Freshly ground black pepper, to taste
2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.



 photo signature_zps513df16d.png